Sautéed Collard Greens

Macros / Serving Size

Protein 4 g | Fat 9 g | Carbs 10 g

% Calories of Macros / Serving Size

Calories 122 | Protein 12 % | Fat 59 % | Carbs 29 %

Nutrients / Serving Size

Fiber 5 g | Sodium 169 mg | Sat. Fat 1 g

Ingredients (serves 4)

• 16 oz. bag of fresh collard greens
• ¼ tsp. salt
• 1 medium yellow onion, diced
• 2-3 fresh garlic cloves, minced
• 2 tbsp. apple cider vinegar
• 2 tbsp. and 1 tsp. olive oil
• ½ tsp. red pepper flakes (optional)

Directions

1. In a large frying pan, heat 2 tbsp. olive oil over medium-high heat and then add the diced onion and salt. Stir constantly until the onions begin to turn translucent, about 2-3 minutes.
2. Add the collard greens along with the vinegar and ¼ cup of water. Toss well, turn down heat, cover and cook until the leaves begin to wilt.
3. Make a well in the center of the leaves and pour the remaining 1 tsp. of olive oil in the well along with the minced garlic cloves. Toss the cloves in the well, until they brown a little and then mix them in with the rest of the greens.
4. If needed add another 1-2 tbsp. of water and cover to cook the greens to the desired level of tenderness and add red pepper flakes (if desired).
5. Remove from heat and serve immediately.

Notes

• Make this dish an entrée by adding boneless shredded chicken or slices of light kielbasa sausage.